Sheep casings

IRAN

Besides Iran, which ranks 4th in the world with 53 million sheep, our Sheep casings are from Turkey, China and other countries of origin.

Particularly fillable – especially suitable for industrial production, as it is ready to fill and has a long shelf life.

Dry salted, ready to fill in net or bag, soft tube, hard tube

Saiting imports from selected top-quality sheep intestine productions.

Buckets, cartons, barrels, cans, bags and E2 crates

The sheep casings produced come exclusively from high-quality raw material from the small intestine, midgut or intestinal segment.

Cooked sausage, bratwurst, raw sausage, knackwurst, pork sausage, Debreziner, Nuremberg, pepper stick, Landjäger, Cabanossi, Cipollata, Halberstädter, Saitenwurst, ham sausage, cooked sausages of all kinds, e.g. Vienna, Frankfurter, Bockwurst, etc.

Standard sorting: 16 – 18 ends per hank
Special sorting: 14 – 16 ends per hank
and other special sorting options available on request

14/16 to 28/30, special requests on request

Casings are sorted according to caliber, i.e., their diameter and quality, in Hanks (= 91.4 m). The caliber indicates the diameter of the casing. The caliber is given in millimeters and always consists of two numbers separated by a slash.

AA, A, AB, B, BC, C

General quality requirements:

clean, odorless, tasteless, grease-free, bright, true to size, hole-free, pressure-resistant, long sections

Sheep casings should be stored in a cool place. Ideally, the temperature should be between +4°C and +8°C. All casings should be stored in brine or covered with salt in closed containers, protected from light.

Salted for 120 days
60 days ready to fill or soft tubes
30-day hard tubes